Easter is a shorter term break than Christmas at Hogwart's, but some students opt to go home for the long weekend if they wish. Arrangements are made, and many parents actually come up to Hogsmeade to spend time with their children at the local inns.

Of course, Harry Potter stays at Hogwart's for all but the summer holidays. He didn't have permission to leave the school, but he considered it a treat enough to not be with the Dursleys, and didn't give it a second thought about with whom he'd share Easter. He cheerfully waved goodbye to his friends during his first spring break, then didn't think of them for the next few days.

Even on Easter morning, he slept happily through his normal wake-up time, and woke up only because his body was sore from all that time in bed! He was also hungry and feeling empty -- he'd spent so much time resting that his stomach growled loudly and long, so he wandered down to the Great Hall to see what he could scrounge. He had been subsisting on the snacks his friends had left him when they cleaned up before leaving for home, but they were long gone. Though it was early afternoon and between meal times, perhaps there were some leftovers he could have?

To his surprise, the Great Hall was empty. Had everyone left? Was he all alone? His mood dampened, he felt really hungry for the first time all weekend. Where could he go for food and companionship? He realized that part of his hunger was because he missed his friends; he was ready for them to come back to Hogwart's.

He went where he always did when he was at loose ends -- he took a walk to the school gamekeeper's hut. The big man was not home, but Harry let himself in, hoping he'd be welcome there. Hagrid had obviously just stepped out -- the smell of baking filled the room, and the pleasant smell of bubbling syrup added to the experience. Harry's mouth was watering, and he contemplated taking a bit of the rich soup boiling alongside the open syrup pot, when Hagrid and Fang walked in.

Surprised to see the young man, Hagrid let out, "Happy Easter, Harry! Come to join me for a bit of tucker, eh? Gets a mite bit lonely on holidays sometimes, so I greatly appreciate the company!"

Giant's Hot Cross BunsBefore Harry could explain to Hagrid that it was him who was hungry and lonely, the giant pulled out a tray of enormous, fragrant hot cross buns -- the traditional bread-cake of Easter. Redolent with currants, spices and fresh from the oven, they didn't even bother to ice the tops with the traditional white crosses before ripping into the steaming bread. Instead, they tore up the buns and smeared the icing over the pieces, as if it was butter. If you can't wait to pipe on the crosses, you can make the icing thinner and simply pour it over the buns, glazing them to a shiny, sticky sheen.

Dough

1 cup milk, scalded to blood heat (and no hotter!)

½ cup sugar

2 tablespoons dry yeast

2 teaspoons salt

¾ cup butter (1½ sticks) melted, then cooled to blood heat

1 teaspoon ground cinnamon

1 teaspoon nutmeg, grated

1 teaspoon ground allspice

1 teaspoon ground ginger

4 eggs

1½ cups dried currants or raisins (or dried cranberries)

about 6 cups flour, plus extra for kneading

Make sure the milk is not too hot, or it will kill the yeast. If you stick your finger in it, it shouldn't feel hot or cold. Mix in the sugar, salt and yeast. Leave the mixture to "prove" or to let the yeast "bloom" -- this means it will rise to the top of the milk's surface and become fluffy looking. Beat in the butter, cinnamon, nutmeg, allspice, ginger and eggs. Add the raisins and stir. Add the flour a cup at a time, and stir till it forms a ball and it's tough to stir anymore. Use more flour to turn the dough out onto a board, and knead till the dough is smooth and elastic. Place the dough in a bowl and cover with a damp cloth or plastic wrap and let it rise till it's doubled in size, about 1 to 2 hours.

Butter a large baking pan or two lasagne pans (11" x 13").

Punch down the dough, then divide it into 24 pieces, then roll each into a ball. Place on the buttered pans with some room between them, then cover and let rise till doubled again, about 1 hour.

Heat the oven to 375°F/170°C. Carefully brush the rolls with eggwash, then score a cross into the tops -- the unglazed dough will come up upon baking. Bake for about 20 minutes, till golden brown and puffy. Remove to racks to cool. You're advised to let them cool a bit and to eat them warm rather than hot. When warm, pipe the icing over the scored crosses. If you can't wait, go ahead and let the icing melt all over the buns. Makes 2 dozen.

Rich Seafood ChowderThough Hogwart's was not close to the sea, Hagrid traveled quite a bit to collect plants and things for the professors, and enjoyed talking to others about local animals and beasts. He always carried jars of homemade jam or pickles to trade for things, but was not above gambling to win things he really wanted. That's how he got Norbert's egg, and Aragog -- he won them at cards. On a recent trip, he had not fared so well, beast-wise, but he had won a food basket in a pub raffle. It had many cans and packets of seafood, donated by grocers, rather than by fishermen. Waste not, want not, so he dumped it all in a cauldron and made this thick, rich soup/stew. Harry ate four bowls of it, matching Hagrid at least in number of servings, if not in absolute quantity.

4 strips bacon, chopped

1 stick butter (8 tablespoons or ½ cup)

2 sweet onions, chopped

1/3 cup flour

5 cups milk

2 cans (10 oz/285 g each) baby clams, undrained

2 cans (7 oz/200 g each) baby shrimp, undrained

2 cans (6 oz/170 g each) crabmeat, undrained

1 lb/ 450 g surimi (mock crab)

1 lb/ 450 g scallops

salt, to taste

pepper, to taste

In a large, heavy-bottomed pot, cooke the butter and bacon together till the bacon is almost crispy, then add the onions and cook till they are softened. Sprinkle the flour over and cook to make a roux that is light brown. Pour in the milk with constant stirring till the brew is smooth and thickened. Add the undrained shellfish; chop up the surimi if it's not already cut up, then add the scallops. Stir the soup, then let it simmer gently, so the scallops don't overcook. Season to taste with salt and pepper. Feeds about a dozen heartily.

Herbal Health PunchPoppy Pomfrey looked after the health of the professors as well as the students, and would often make restoratives over the holiday breaks so that the teachers would be ready for the onslaught of students again. She and Professor Snape often collaborated on these, being that their interests overlapped, and she would send tankards and flagons of it to all the staff. Hagrid's share showed up halfway through his meal with Harry, and he was kind enough to share this tasty, herbal potion with him. Despite it's medicinal intentions, it's very tasty, and the rosemary flavor is so unusual. If you prefer, replace it with mint.

Harry thought how lucky he really was. Despite his upbringing, he had manage to stumble on a group of people who loved him for what he was, not for where he came from. He sniffed the aroma the draught, feeling the medieval-ness of the brew, the long history; paired with everything about Hogwart's, he knew this would be his home forever. He thanked Hagrid from deep within his heart, and toasted him. He didn't know why he was here, or what his future held, but it didn't matter. This Easter, he felt reborn and renewed!

2 to 4 lbs/1 to 2 kg fruit like strawberries, peaches, pear, etc. or a mixture, puréed (or just buy the purée)

2 cups lime or grapefruit juice

8 cups seltzer or other sparkling water

Combine the honey or sugar with ½ cup lemon juice and 4 cups of water, and the rosemary (or mint). Boil till the honey or sugar is dissolved and completely combined with the water. Let it steep for a few minutes, then strain the mixture into a punch bowl (you can let it cool till it's warm to the touch).

If you don't have any of the other fruit, you can feel free to leave it out. This punch is not bad without it. But if you do have it, add it to the strained liquid in the punch bowl, then add the rest of the water, the seltzer and the lime or grapefruit juice. Stir to combine everything, and serve with ice if desired. Makes 20 to 40 servings.

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